Pretzel Bites
User Reviews
4.9
Pretzel Bites
Description
This recipe prepares pretzel bites by first creating a yeast dough with warm water, sugar, salt, melted butter, and flour. After kneading until smooth and elastic, the dough rises until doubled. The risen dough is divided, rolled into ropes, and cut into small pieces. Each piece is then briefly boiled in a baking soda water bath, which helps create the characteristic pretzel crust and flavor.
After boiling, the pieces are drained and placed on a baking sheet before being brushed with an egg yolk wash and sprinkled with kosher salt. Baking at a high temperature develops a deep golden crust while keeping the interior soft and chewy. This method produces pretzel bites with a traditional pretzel taste and a satisfying texture contrast.
Pretzel bites are ideal for serving as finger foods at gatherings or snacks paired with mustard or cheese dips. Their small size allows easy portioning. They store well at room temperature when kept in a paper bag or loosely covered container to maintain texture.
The recipe yields about 48 pretzel bites. For best texture, avoid sealing them airtight at room temperature, which can soften the crust. They can also be reheated briefly in an oven to refresh the crustiness.
Ingredients
Dough
- 1 ½ cups water 110°-115°F, warm
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 ½ teaspoons active dry yeast or 1 packet
- 3 tablespoons butter melted, unsalted
- 3 ¾ to 4 cups all-purpose flour
- 1 egg for brushing, yolk; beaten
- kosher salt
Boiling Water
- 5 cups water
- ⅓ cup baking soda
Instructions
- In the bowl of a stand mixer or a large bowl, combine water, sugar, salt, and yeast. Let sit for 5 minutes or until foamy.
- Add the melted butter and stir in 3 ½ cups of flour a bit at a time. Continue adding flour - up to 4 cups to create a dough that is slightly tacky but not sticky.
- Mix with a dough hook for about 5 minutes until smooth and elastic. If you don't have a stand mixer, knead by hand for about 10 minutes.
- Place the dough in a large greased bowl, cover with a towel, and let rise in a warm place for 60 minutes or doubled in size.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large pot, bring the water and baking soda to a rolling boil over medium high heat.
- Divide the dough into 4 pieces and roll each piece into a 24-inch rope. Cut each rope into 2-inch pieces.
- In small batches, drop the dough pieces into boiling water for about 10 seconds. Remove with a slotted spoon and allow water to drip away.
- Place the dough on the prepared pan. Brush each piece of dough with egg yolk and sprinkle with salt to taste.
- Bake for 9-11 minutes or until golden brown.
Notes
- Yields approximately 48 pretzel bites suitable for sharing or snacking.
- Store in a brown paper bag or loosely covered container at room temperature to preserve texture.
- Reheat in an oven briefly to renew crust crispness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48pretzel bites
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46 | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 285mg | 12% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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